Operations & Exercises | RCN
By Lieutenant (Navy) Paul Pendergast, Operation CARIBBE Public Affairs Officer
There is an old saying that an army marches on its stomach, and that also is true for the Navy. The daily routine of life at sea for the crews onboard Her Majesty’s Canadian Ships Edmonton and Whitehorse revolves around the galley and meal times.
Both ships are deployed on Operation CARIBBE, Canada’s contribution to an international operation to stop illicit trafficking of drugs, weapons, money, and people.
The Chief Cook of HMCS Whitehorse, who cannot be identified for operational security reasons, is keenly aware of the critical role he plays in maintaining morale among the 48 members of the crew.
“When people come to the steam line for their meal, you can see their face light up if the food is good, and that puts them in a good mood to carry out their duties for the rest of the day,” said the Chief Cook.
To get that positive reaction, it starts at the beginning with ordering good quality ingredients, inspecting the food carefully on arrival, and storing it properly in the ship’s coolers to maintain inventory control. “I developed the menu specifically for our crew size, to ensure there is a variety of nutritious and interesting items so people do not get bored with the food,” said the Chief Cook.
The galley in Whitehorse likes to “take it up a notch”. They provide fresh baking daily, including bread, scones, and…